Using derivative products from processing wild berries to enrich pressed sugar




enriched pressed sugar, osmotic dehydration, derivatives of processing of wild berries, amino acid spectrum


This paper reports a study addressing the issue of enriching pressed sugar in order to improve its biological value. As additives to sugar, the use of derivative products of processing wild berries Hippophaerhamnoides L., Viburnumopulus, Sambucusnigra, Sorbusaucuparia is suggested. The technology of processing wild berries includes their preliminary freezing, partial dehydration by osmotic dehydration, and subsequent drying. The resulting osmotic solution is proposed to be used to moisten sugar before its pressing and drying. An important practical aspect of this technological advancement is the possibility to move away from seasonality at sugar factories. Since it is advisable to process wild berries at the end of the beet processing season. To implement the proposed technology, one can use some available equipment. The chromatographic method was applied to analyze the amino acid spectrum of derivative products from processing wild berries; 17 amino acids were identified in their composition, including essential ones. The highest concentration of amino acids (55.47 mg/100 g) was found in the derivative product of Sambucusnigra processing. The least amount of amino acids passes into the product of processing Viburnumopulus (3.63 mg/100 g). The experiment showed that adding to sugar 10 % of the derivatives of the processed wild berries Hippophaerhamnoides L., Viburnumopulus, Sambucusnigra, Sorbusaucuparia has a positive effect on the organoleptic indicators of the finished product. The highest rating for all organoleptic indicators (appearance, taste and smell, purity of the solution) was given to sugar enriched with a derivative of the Hippophaerhamnoides processing product. It contained only 16 amino acids in the amount of 16.14 mg/100 g. Of the found amino acids, the highest concentration was demonstrated by serine (7.43 mg/100 g). The sugar with the addition of the solution after partial dehydration of Viburnumopulus revealed a slight characteristic smell of the additive. In the sugar with the addition of the derivative product of processing Sorbusaucuparia, a pleasant bitterness was felt, indicating the transition of sorbic acid from the fruit to osmotic solution

Author Biographies

Maryna Samilyk, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Daria Korniienko, Sumy National Agrarian University

Postgraduate Student

Department of Technology and Food Safety

Natalia Bolgova, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Viktoriia Sokolenko, Sumy National Agrarian University

Senior Lecturer

Department of Technology and Food Safety

Nadija Boqomol, Sumy National Agrarian University


Department of Physical Education


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How to Cite

Samilyk, M., Korniienko, D., Bolgova, N., Sokolenko, V., & Boqomol, N. (2022). Using derivative products from processing wild berries to enrich pressed sugar . Eastern-European Journal of Enterprise Technologies, 3(11 (117), 39–44.



Technology and Equipment of Food Production